Minted Eggplant Recipe
- 1/4 cup Sherry vinegar
- 3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges
- 3/4 teaspoon salt
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Special equipment: a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert
- Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
- Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
